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Colleen’s Chickpea Burgers with Tahini Sauce

October 11, 2011 By Susan Voisin 347 Comments
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Inspired by falafel, these chickpea burgers are much healthier since they forgo the deep-frying typical of this Middle Eastern staple.
Colleen's Chickpea Burgers with Tahini Sauce

I was a vegetarian for six years before I became a vegan, and before I made the change, I thought that being vegan was just more than I was able to do. I had been inspired by Diet for a New America when I first became vegetarian, and though I agreed with the ethics of veganism, I made excuses for years before I decided to give it a real try. Finally, I made a deal with myself to eat a vegan diet for a month just to see if I could do it. I stocked up on soymilk, only available in the “big city” 60 miles away, and cooked all of my meals at home because there were no vegan-friendly restaurants in my small town.

At the end of the month, I had lost weight and I felt better than I had in years. Unfortunately (or perhaps fortunately, as it turns out) I decided to celebrate making it through the month by ordering a veggie pizza with cheese. My stomach revolted. Cramps, frequent dashes to the bathroom, and an embarrassing churning in my gut spoke to me in a way my month of good health had not, and I realized, finally, that my body was better off on a vegan diet. I made the change and never looked back.

If Colleen Patrick-Goudreau‘s new book, The 30-Day Vegan Challenge, had been around in the early 1990’s, maybe it wouldn’t have taken me so long to give veganism a chance, and maybe I would have been equipped with enough delicious recipes that I wouldn’t have wanted to “reward” myself with that pizza. Colleen believes that many people give up on veganism because that same perception that I had–that it’s too hard–holds them back. But with the right support, information, and guidance, they’d find that changing their diet is not as difficult as they feared. The 30-Day Vegan Challenge provides that support, answering every question a new vegan is likely to have and addressing every possible challenge, from how to eat when traveling to how to deal with social situations.

Because The 30-Day Vegan Challenge is meant to be a guidebook for future vegans, the recipes are easy and are perfect for those who are new to vegan cooking. Colleen hand-picked favorites from her previous cookbooks, and they include everything from scrambled tofu (and a great primer on how to use the different types of tofu) to chocolate mousse. Most recipes do use some oil, but Colleen points out that you can reduce it by sauteing in water instead.

The photographs are gorgeously shot and styled, and if you were in any doubt as to the deliciousness of vegan cooking, you will be convinced by the beauty of the photos alone. The book is divided into 30 days’ worth of subjects so that you can read each one as you go or jump ahead to to a chapter like “Celebrating the Holidays” or “Packing Lunches for School and Work” as you need it.

Colleen's Chickpea Burgers with Tahini Sauce

I chose to make Colleen’s Chickpea Burgers with Tahini Sauce for our weekend “Sandwich Night,” and they were a big hit. My husband and daughter enjoyed the burgers on hamburger buns while I ate mine in pita bread. They were very flavorful and the tahini sauce gave them a great tang. If you’re gluten-free, try replacing the bread crumbs with gluten-free crumbs, oatmeal, or quinoa flakes.

Colleen's Chickpea Burgers with Tahini Sauce
4.67 from 6 votes
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Colleen's Chickpea Burgers with Tahini Sauce

from The 30-Day Vegan Challenge. Colleen writes: Inspired by falafel, my version is much healthier since it forgoes the deep-frying typical of this Middle Eastern staple.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Author Susan Voisin

Ingredients

  • 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
  • 1 yellow onion , finely chopped
  • 3 cloves garlic , minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons tahini
  • 1 1/2-2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 cup plain bread crumbs
  • 4 buns or pita pockets
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Instructions

  • Heat the oven to 400 degrees.
  • Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.
  • To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
  • Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
  • While the burgers are cooking, make the tahini sauce, below.

Notes

Susan's note: If your chickpeas seem too dry to form a paste, try adding water by the tablespoon until they become more "sticky." If your burgers still don't hold together, try pulsing the mixture a few times in the food processor.
Nutritional info is for one burger only, no bun or sauce. Each counts as 2 points on Weight Watchers Freestyle program.
Copyright © Colleen Patrick-Goudreau, The 30-Day Vegan Challenge, Ballantine Books, 2011. Reproduced by permission.
Nutrition Facts
Colleen's Chickpea Burgers with Tahini Sauce
Amount Per Serving (1 burger)
Calories 101 Calories from Fat 24
% Daily Value*
Fat 2.7g4%
Sodium 385mg17%
Carbohydrates 16.5g6%
Fiber 3g13%
Protein 3.7g7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Main Course, Sandwich
Cuisine Vegan
Keyword vegan burger recipe
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Colleen’s tahini sauce is lighter than most because it’s based on non-dairy yogurt. Be sure to use plain, unsweetened yogurt for best results.

Colleen's Chickpea Burgers with Tahini Sauce
4.67 from 6 votes
Print SaveSaved! Add to Recipe BoxGo to Recipe Box

Tahini Sauce

Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author Susan Voisin

Ingredients

  • 1 6-ounce container plain nondairy yogurt (I used 3/4 cup Wildwood Soy Yogurt)
  • 1-2 tablespoons tahini
  • 1/2 cucumber , peeled, seeded, and finely chopped
  • 1-2 teaspoons lemon juice
  • 1 teaspoon finely minced fresh parsley
  • Salt and pepper to taste
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Instructions

  • In a small bowl combine the yogurt, tahini, cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.

Notes

Copyright © Colleen Patrick-Goudreau, The 30-Day Vegan Challenge, Ballantine Books, 2011. Reproduced by permission.
Nutrition Facts
Tahini Sauce
Amount Per Serving (1 serving)
Calories 16 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 2.8mg0%
Carbohydrates 1.3g0%
Protein 0.5g1%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Condiments
Cuisine Vegan
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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More Vegan Burger Recipes

If you’re not in the mood for chickpea burgers, try one of my favorite burgers below. You can also find all of my burger recipes here.

  • Simple Black Bean Burger
  • Barbecue Black-Eyed Pea Burgers
  • Savory Lentil-Mushroom Burgers
  • African-Inspired Sweet Potato and Black Bean Burgers
  • Red Bean-Chipotle Veggie Burgers

It’s been fun reviewing vegan books for the past three weeks, but I’m ready to get back to creating my own recipes. I’ll be back soon with a new one!

 

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Inspired by falafel, these chickpea burgers are much healthier since they forgo the deep-frying typical of this Middle Eastern staple. #vegan #wfpb #plantbased #veggieburgers

Filed Under: Main Dishes, Plant-Based "Meats" and Main Dishes, Recipes, Sandwiches, Sauces and Seasonings, Veggie Burgers Recipes Tagged With: Book Reviews, Burgers, Chickpea Recipes, Eat-to-Live, Higher-fat, Seitan, Soy-free, Under 200, Weight Watchers Points

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Reader Interactions

Comments

  1. Esther J

    August 14, 2013 at 5:43 pm

    I’ve made these time and again, and next time–this idea just occurred to me–I’ll try making them into falafel balls instead of the burgers.

    (Why it took me so long to think of that, I don’t know.)

    Reply
  2. Dritan

    October 11, 2013 at 6:45 pm

    Could I use a blender in place of a food processer?

    Reply
    • Susan Voisin

      October 11, 2013 at 8:47 pm

      A blender would have a hard time blending chickpeas without any liquid. It would be easier to mash them with a potato masher.

      Reply
  3. Teresa

    February 4, 2014 at 6:26 pm

    So, I made these w/the tahini sauce. (I’m the only vegan in the family, but when I cook they eat what I make (my rule!)) I also made the “best vegan green bean casserole” as a side dish. Well, my youngest who hates vegetables (especially mushrooms) asked for 3 helpings of the green beans (eating the mushrooms, too), and the two older teenagers put the beans on top of the burgers, and then topped that with the tahini sauce.

    So, these two recipes were a big hit with the non-vegan family! Thank you, Susan!!

    I actually made extra and have put them in the freezer (uncooked.) I’m anxious to find out how they turn out when I cook them at a later date.

    Reply
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